These cookies were inspired by Jeni Britton Bauer's Bangkok Peanut ice cream: a blend of toasted coconut and peanut butter cream, finished with a sharp prickle of cayenne pepper.

If you prefer a sweeter, creamier cookie, use all of the peanut butter mixture, but if you like your cookies crunchier, you can hold back a little on the amounts of corn syrup, brown sugar and peanut butter.

Make Ahead: The cookies can be stored in an airtight container for up to 5 days, or they can be frozen (first individually frozen until solid, then stored in a freezer-safe zip-top bag) for up to 3 months.

Servings:

24 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 cookies

Ingredients

1 cup shredded unsweetened coconut

3 cups canned, crisped chow mein noodles

1/2 cup honey or light corn syrup

1/2 cup packed light brown sugar

1 cup natural unsweetened peanut butter, well stirred

1/2 teaspoon vanilla extract

1/2 teaspoon kosher salt

1/4 teaspoon ground cayenne pepper

Directions

Line a large baking sheet with wax paper.

Heat a medium skillet over medium heat and add the coconut. Toast it, stirring frequently, until it is light brown and crisp. Transfer to a large bowl and stir in the chow mein noodles.

Stir together the honey or corn syrup and the brown sugar in a small saucepan over medium heat. Once the mixture starts to bubble, reduce the heat to low. Cook for 1 minute, stirring, then remove from the heat.

Add the peanut butter to the saucepan and stir until fully incorporated; the mixture should look glossy. Then stir in the vanilla extract, salt and cayenne pepper. Immediately stir the mixture into the coconut and noodles. Drop by spoonfuls (from the table) onto the baking sheet.

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